TasteTailor

Havarti and Asparagus Quiche

Havarti and Asparagus Quiche takes about 45 minutes from beginning to end. This recipe serves 8 and costs $1.05 per serving. One portion of this dish contains approximately 12g of protein, 37g of fat, and a total of 537 calories. A mixture of sugar, water, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. 3 people were impressed by this recipe. This recipe is typical of Mediterranean cuisine. It works well as a reasonably priced hor d'oeuvre. It is brought to you by Foodista. With a spoonacular score of 29%, this dish is rather bad. If you like this recipe, you might also like recipes such as Shaved Asparagus Salad with Bacon & Havarti, Steamed Asparagus and Mushrooms With Danish Havarti Cheese, and Quiche Aux Asperges Et Saumon (Asparagus & Salmon Quiche).

Serves: 8
Time: 45 Mins
Category: antipasti, starter, morning meal, snack, brunch, appetizer, antipasto, breakfast, hor d'oeuvre
Health Rating: 2.0

Ingredients

Table

Grid

Name	Qty	Metric	Price
asparagus	8.0	stalks	None
cream	238.0	milliliters	None
eggs	2.0		None
flour	156.25	grams	None
havarti	226.796	grams	None
salt	0.5	teaspoons	None
sugar	200.0	grams	None
butter	170.25	grams	None
water	1.893	liters	None

all purpose flour
sugar
salt

Equipment:

food processor
bowl

Step 2: Add butter and pulse until the mixture resembles the size of small peas.

Ingredients:

butter
peas

Step 3: Add the first 5 tablespoons of water, one at a time.Check consistency - if the mixture holds together when pinched, the crust is perfect dont add any more water.If, however, the crust still crumbles apart and wont stay together when pinched, that means it wont stay together while rolling either; go ahead and add the last tablespoon of water one teaspoon at a time, rechecking the consistency between each teaspoon.The exact amount of water you need will depend on the amount of humidity in the air and therefore in the flour.Once finished, turn the dough out onto a piece of plastic wrap.Form the dough into a disk, and refrigerate 30 minutes before rolling it out.You want that flour to relax and the butter to be nice and cold that will ensure you have a nice flaky crust.Meanwhile, boil a pot of water large enough to fit the stalks of asparagus.Trim the ends of your asparagus making sure they will fit nicely into your quiche pan, arranged like the spokes in a bicycle wheel with the ends touching in the middle.

Ingredients:

asparagus
butter
crust
dough
all purpose flour
water
wrap

Equipment:

plastic wrap
frying pan
pot

Step 4: Place in boiling water, and blanch for 2-3 minutes.

Ingredients:

water

Step 5: Remove from boiling water and place in an ice bath to stop the cooking and keep the color nice and vibrant green.Set aside.Preheat oven to 350 degrees.On a lightly floured surface, roll the dough out into a circle a few inches larger than your quiche or pie pan.Fold the dough back up over the rolling pin if needed, to gently lift the crust into the dish.Once the dough is neatly into the pan, make sure it is smoothly tucked into the corners.Trim excess crust from the edges leaving about a 1 border.Fold the excess dough under itself, making sure not to fold it over the edge of the pan, to ensure a nice even border.Crimp the dough between your fingers to make little pinches.Poke a few fork holes in it to allow the steam to escape, this will prevent a soggy bottom crust.Blind bake the crust for 5 minutes.This will prevent all of the custard from getting absorbed into the crust making it soggy.

Ingredients:

custard
crust
dough
water
roll
ice

Equipment:

rolling pin
oven
pie form
frying pan

Step 6: Remove crust from oven and sprinkle with Havarti with Dill cheese. Set aside.Increase oven temperature to 375 degrees.In a large bowl, combine eggs, heavy cream, and milk and whisk thoroughly.

Ingredients:

heavy cream
havarti
cheese
crust
dill
egg
milk

Equipment:

whisk
bowl
oven

Step 7: Pour egg mixture gently over the cheese mixture.

Ingredients:

cheese
egg

Step 8: Place asparagus stalks, tips pointing outwards into a spoke pattern like on a bicycle wheel, making sure the ends come together in the middle.

Ingredients:

asparagus

Step 9: Bake 40 minutes.Check to make sure the crust isnt getting too brown.If it is, loosely drape a piece of foil over the top, making sure you dont lay it on the actual custard mixture in the middle.

Ingredients:

custard
crust

Equipment:

oven
aluminum foil

Step 10: Bake 10-12 minutes longer.To test doneness, slide a butter knife under the edge of one of the asparagus stalks.The knife should come out clean.It should be moist after all the quiche is moist, but it should be free of egg mixture.If not, put it back in the oven with your tent foil on top for 3-4 more minutes.

Ingredients:

asparagus
butter
egg

Equipment:

butter knife
oven
knife
aluminum foil

Dietary Information

Nutrition Facts

Nutrient	Amount	% Daily Needs
Calories	536.77 kcal	26.84%
Fat	36.94 g	56.82%
Saturated Fat	23.06 g	144.12%
Carbohydrates	41.7 g	13.9%
Net Carbohydrates	40.84 g	14.85%
Sugar	26.23 g	29.14%
Cholesterol	145.24 mg	48.41%
Sodium	398.16 mg	17.31%
Alcohol	0.0 g	100.0%
Alcohol %	0.0 %	100.0%
Protein	11.73 g	23.45%
Vitamin A	1374.32 IU	27.49%
Phosphorus	223.81 mg	22.38%
Calcium	217.19 mg	21.72%
Selenium	14.03 µg	20.04%
Vitamin B2	0.33 mg	19.46%
Folate	68.07 µg	17.02%
Vitamin B1	0.2 mg	13.45%
Zinc	1.62 mg	10.77%
Vitamin B12	0.57 µg	9.55%
Manganese	0.18 mg	9.04%
Vitamin K	9.19 µg	8.75%
Iron	1.53 mg	8.52%
Vitamin E	1.27 mg	8.46%
Vitamin D	1.09 µg	7.27%
Vitamin B3	1.37 mg	6.87%
Copper	0.14 mg	6.85%
Magnesium	20.36 mg	5.09%
Vitamin B5	0.49 mg	4.94%
Vitamin B6	0.08 mg	3.92%
Potassium	121.32 mg	3.47%
Fiber	0.86 g	3.45%
Vitamin C	1.22 mg	1.47%

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